Gorgonzola and Pistachio Shortbread

Name: Gorgonzola and Pistachio Shortbread
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 18
Cuisine: Global
Ingredients: 118 milliliters (1 stick) butter, room temperature; 0 teaspoons cayenne; 118 milliliters cornstarch; 237 milliliters flour; 237 milliliters gorgonzola, rooms temperature and crumbled; 1 teaspoon lemon zest; 79 milliliters pistachios, chopped; 0 teaspoons salt

This recipe makes 18 servings with 119 calories, 3g of protein, and 8g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up gorgonzola, cayenne, pistachios, and a few other things to make it today. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 20 minutes.

Instructions

Cream the cheese and butter.

Ingredients you will need

Butter

Cheese

Cream

Mix in the flour, cornstarch, salt and cayenne.

Ingredients you will need

Corn Starch

Ground Cayenne Pepper

All Purpose Flour

Salt

Mix the dry ingredients into the wet ingredients followed by the pistachios and lemon zest.Shape the cookies as you like an place them on a parchment lined baking sheet with an inch of space between them.

Ingredients you will need

Lemon Zest

Pistachio Nuts

Equipment you will use

Baking Sheet

Place the baking sheet in the fridge and chill for at least 30 minutes.

Equipment you will use

Baking Sheet

Bake in a preheated 350F oven until they just start to turn a light golden brown, about 8-14 minutes, remove and let cool. (Note: The shortbread will still be rather soft when it is done but it with crisp up as it cools.)

Ingredients you will need

Shortbread Cookies

Equipment you will use

Oven